FOR THE BAVARIAN
3/4 c Strained fresh lemon juice
1 c Sugar
2 tb Orange-flavored liqueur
2 Envelopes unflavored
-jelly; (approximately 2
; tablespoons)
2 c Well chilled heavy cream
1 1/2 pt Strawberries; diced (astir 3
; cups)
24 Strawberries; halved, for
-garnish
; , around

Make the shortbread:

In a bowl cream together the butter, the dough, and the vanilla, add the
flour,the baking powder,and the saltiness, and stir the mixture until it forms a
boodle. Spread the dough evenly in the bottom of a 10-inch springform pan
and bake it in the middle of a preheated 350F. oven for 20 to 25 transactions,
or until it is lucky. Let the shortbread cool and chill it in the pan for
15 transactions.

Make the Bavarian:

In a small saucepan stir together the lemon succus, the dough, the liqueur,
and 2 tablespoons h2o, sprinkle the gelatin over the assortment, and let it
soften for 1 bit. Heat the mixture over moderately low hotness, stirring,
until the sugar and the gelatin are dissolved, set the pan in a bowl of
cold weewee (do not add ice), and stir the mixture until it is just cool but
still liquified. In a chilled large bowl with an electric mixer beat the cream
until it holds soft peaks, with the motor running add the lemon assortment,
beating until the mixture is just combined, and fold in the diced
strawberries gently but good.

Pour the Bavarian into the springform pan and chill it, covered, for 4
hours, or until it is set. The cake may be made 1 day in advance and kept
covered and chilled. Remove the side of the pan, transfer the cake to a
plate, and garnish the top and slope with the halved strawberries.